Avoid Old Eggs When Hard-Cooking
Conventional wisdom holds that when making hard-cooked eggs, you should choose older eggs rather than fresh ones. Is conventional wisdom right?
Conventional wisdom holds that when making hard-cooked eggs, you should choose older eggs (such as those that have been sitting around in your fridge for a few weeks) rather than fresh ones. Why? Because they are supposedly easier to peel. Happily, our new method for hard-cooked eggs (see related content) makes any egg, whether just laid or weeks old, easy to peel. On top of that, we’ve learned that you are actually better off using fresh eggs over older ones for three specific reasons.
THE TAKEAWAY? When hard-cooking eggs, ignore conventional wisdom and go with the freshest eggs you can find. If in doubt, try looking at the “best if used by” date.